Sliced Brisket and Frizzled Leeks

This brisket becomes fork-tender as it simmers "low and slow" in a rich, spicy sauce. If desired, the meat can be cooked a day ahead and refrigerated overnight in its sauce. Simply slice the brisket while it is cold and then reheat the slices in the sauce.

Uncover brisket and simmer, stirring occasionally, until fork-tender -- about 1 1/2 to 2 hours longer. Remove brisket to cutting board to cool. Heat sauce remaining in pot to boiling over high heat; boil sauce until reduced to 3 cups. Skim off fat and reserve sauce in saucepot.

Leeks: To prepare frizzled leeks, cut off and discard root ends of leeks. Cut off and discard dark-green leaves, leaving bottom white portion with some light-green leaves. Cut leeks in half lengthwise and crosswise; thinly slice lengthwise into julienne strips. Place strips in colander and rinse well under cold running water to remove any dirt.

In 1-quart saucepan, heat 1 1/2 inches water to boiling over high heat. Add julienned leeks and cook 1 minute; drain well in colander and then spread on towel to dry. In small bowl, combine flour, salt, and pepper; set aside.

Just before serving, in large skillet, heat 1/2 inch vegetable oil over high heat. Add half of leeks to flour mixture and toss to coat lightly. Place floured leeks in hot oil and fry just until crisp -- about 30 seconds; drain on paper towel. Repeat with remaining leeks.

To serve, thinly slice brisket across the grain. Place slices in sauce in pot. Cut corn bread into quarters; cut each quarter diagonally to create 8 triangular pieces. Place one piece corn bread on each serving plate; arrange slices of brisket and sauce on top of corn bread. Top each with frizzled leeks and serve.